For the spice rub, in a small, dry skillet over medium-low heat, toast the coriander, cumin and peppercorns until fragrant, about 1 to 2 minutes. Remove from skillet immediately and using a spice grinder or a food processor, grind the toasted spices into a fine powder. Transfer to a bowl and mix with salt, dry mustard, garlic powder, chile powder, cayenne pepper, paprika and brown sugar. You will have enough left over for your next pork butt.

Wash a dry the pork butt well and rub meat with a generous amount of the spice rub making sure all sides are covered. If you have time, let the meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.

Heat a large skillet (or the insert in your slow cooker if it is removable and can be used on the stove top) with about 2 tbsp of canola oil and heat to medium-high. Place the meat in the hot skillet and brown well on all sides, about 2 – 3 minutes per side until completely browned. Remove from the skillet and place in slow cooker. If you are using the slow cooker insert to cook the meat, remove the meat to a plate, and pour out all of the cooking oil and wipe out the insert so there are no burned spices left in the slow cooker then place in the slow cooker. Once the meat is in the slow cooker, pour the Pulled Pork Starter around the meat (it will not cover the meat) and then place the cover on the slow cooker and turn on to low setting for 9 hours. After about 6 hours turn the meat over to let the other side cook in the Pulled Pork Starter liquid. When the cooking time has been completed, remove the meat and shred or chop, which ever you like. Reserve some of the cooking juice to moisten the meat before serving. Pile the moistened pulled pork on a hamburger bun, top with barbecue sauce and Green Onion Slaw and get ready to go to barbecue heaven!